Did you know?
It’s no secret that chopping raw onions can make you cry, but the why is a little complicated. Basically, cutting into an onion triggers a chain of chemical reactions, releasing compounds into the air that then come in contact with your eyes and produce a mild form of sulfuric acid. Before you chop, try chilling the onion for 15 to 30 minutes and see if you shed less tears!
First Watch’s Frittata Rustica
By Chris Pike, General Manager | Serves 1
- Butter, for pan
- 1 cup kale, shredded
- 1/4 cup roasted cremini mushrooms, quartered
- 2 tbsp. roasted onions
- 2 tbsp. roasted Roma tomatoes
- 6 fl. oz. whipped eggs
- 1 tbsp. parmesan cheese, shredded
- 1 tbsp. mozzarella cheese, shredded
- 1 tsp. herb mix (parsley and chives)
- Lightly butter an 8-inch nonstick pan.
- Add kale, mushrooms, onions, and tomatoes and sauté for one minute until warm throughout.
- Add eggs and gently stir with a rubber spatula. Work like an omelet but from all sides: after about two minutes, lift up and allow any uncooked egg to run underneath.
- Add cheeses and stir briefly.
- When almost completely set, flip the frittata in the pan and cook for an additional 45 seconds.
- Flip back, cheese side up, and transfer to a serving plate. Sprinkle with the herb mix.
- 1 Ib. white onions, julienned
- 1 tbsp. blended oil (canola and extra virgin olive oil)
- 1/4 tbsp. seasoning salt
- In a mixing bowl, combine all ingredients and mix well.
- Place on a sheet pan and cook in an oven at 375° for 15 minutes. Stir using a rubber spatula, and cook for another 15 minutes.
- Allow onions to cool. Once cool, store in an airtight container and refrigerate.